Preparation Time: 10 to 30 mins
Cooking Time: 10 to 30 mins
Calorie/Fat Count Energy 357kcals Fat 20g
1 onion, peeled and chopped
1 clove of garlic, peeled and crushed
1 red pepper, cored, deseeded and sliced
100g/4oz button mushrooms, sliced
100g/4oz fine asparagus tips
5 size 3 eggs, beaten
150ml/1/4 pt single cream
15ml/1tbsp freshly chopped mixed herbs
25g/1oz parmesan cheese, finely grated
25g/1oz cheddar cheese, finely grated
100g/4oz cooked, peeled prawns
100g/3 3/4oz pasta knots
salt and freshly ground black pepper
Melt the butter in a non stick frying pan or flameproof skillet and fry the onion, garlic and pepper for 5 minutes. Add the mushrooms and asparagus and continue to cook until tender, stirring frequently.
In a medium bowl beat the eggs, cream and herbs together then stir in the cheese, prawns, pasta and seasoning.
Pour the egg mixture into the frying pan, stirring to evenly distribute the vegetable mixture. Then cook for 5-8 minutes or until the bottom is set and slightly browned.
Place the pan under a preheated moderate grill for 1-2 minutes or until the top is set and golden.
Serve hot or cold, cut into wedges.